Summer Italian Vegetable Succotash with Sausage

  5.0 – 1 reviews  • Summer
Level: Intermediate
Total: 1 hr 10 min
Active: 45 min
Yield: 6 to 8 servings

Ingredients

  1. 3 tablespoons olive oil
  2. 1 pound sweet Italian sausage, casings removed
  3. 2 medium yellow squash, chopped
  4. 2 medium zucchini, chopped
  5. 1 large eggplant, chopped
  6. 1/2 medium onion, chopped
  7. 1 small package button mushrooms, chopped
  8. 4 ounces okra, sliced
  9. 3 cloves garlic, minced
  10. 1/2 large jalapeno, minced
  11. One 18-ounce can crushed tomatoes
  12. 4 cups chicken broth
  13. 1/4 cup white wine
  14. 2 tablespoons red wine vinegar
  15. 3 tablespoons chopped fresh oregano
  16. 10 leaves fresh basil, chopped
  17. 1 teaspoon sugar
  18. Salt and pepper
  19. 1 cup shredded Parmesan

Instructions

  1. Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!

Nutrition Facts

Serving Size 1 of 8 servings
Calories 369
Total Fat 17 g
Saturated Fat 6 g
Carbohydrates 34 g
Dietary Fiber 8 g
Sugar 11 g
Protein 24 g
Cholesterol 33 mg
Sodium 1316 mg

 

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